| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Taste1 |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Halibut filet |
| 1/2 |
c |
Freshly-squeezed lime juice |
| 6 |
T |
Freshly-squeezed grapefruit |
|
|
juice |
| 1 |
|
Whole Grapefruit |
| 1/2 |
t |
Very finely-minced garlic |
| 2 |
T |
Very finely-minced red |
|
|
chiles |
| 1 |
T |
Very finely-minced green |
|
|
chiles |
| 2 |
T |
packed Chiffonade of fresh |
|
|
mint |
|
|
=== GARNISH === |
|
|
Hot sauce |
|
|
Extra-virgin olive oil |
INSTRUCTIONS
With a very sharp knife, cut the halibut into thin broad slices. Place
in a bowl, and toss with the lime juice and grapefruit juice. Let sit
at room temperature for 15 minutes. Meanwhile, cut the grapefruit in
half, at the equator, and using a grapefruit knife, cut out pieces of
grapefruit. Slice each piece in half, the long way. When ready to
serve ceviche, drain the liquid completely from the halibut, and
discard liquid. Add grapefruit pieces to the fish, along with garlic,
red chiles, green chiles and mint. Toss gently. Divide among 6 plates,
laying out the strips of halibut flatly on each plate. Season with
coarse salt, sprinkle with hot sauce, and drizzle with extra-virgin
olive oil. Serve immediately. This recipe yields ?? servings. Recipe
Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show
# TS-4819 broadcast 01-12-1998) Downloaded from their Web-Site -
http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR
MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 03-28-1998
Suggested Wine: Frexinet Brut Cava Cordon Negro Recipe by: David
Rosengarten Converted by MM_Buster v2.0l.
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